Brined and Smoked Trout

YIELDS | 4-6 SERVINGS

PREP TIME | 3-6 HOURS INCLUDING BRINING

COOK TIME | 1 1/2-2 HOURS

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Smoking trout is fun, easy to do and oh so delicious! Serve alongside, crackers, cream cheese, capers or make a creamy fish spread for special occasions. You can brine fish in a dry brine, or a wet brine. Everyone has their own preference, but mine is a dry brine for fish.

INGREDIENTS

• 4-6 whole, gutted and cleaned trout
• Kosher Salt
• Brown Sugar
• Onion Powder
• Garlic Powder
• Paprika

INSTRUCTIONS

1. Combine the ingredients in a large food grade container and set aside.
2. Place the fish in the container with the brine, and then liberally sprinkle the brine over the fish. Every nook and cranny of the fish fillet should be covered with your dry brine.
3. Once the fish is adequately covered, cover the container with saran wrap and place it in the refrigerator. Let the fish brine for 3-6 hours. Be careful not to dry brine the trout much longer than 6 hours to avoid very salty smoke fish. There should be a fair amount of moisture in the container. This is a good sign that the brain has worked and you can move onto the next step.
4. Set the smoker to 140 or 150 degrees, and then place the trout fillets on the grill grates.
5. Smoke the trout for 1 1/2 to 2 hours depending on the thickness of your fillets. Smoke until the trout reaches an internal temperature of 145 degrees F.

NOTES

I like to get a slow ramp up in temperature for smoked trout. I put the fish in cold in a cold smoker (I am using a Traeger these days) set on a low heat. If you want things to move even slower, set a tray of ice in the smoker. You never want the temperature to get beyond 225°F I like the temperature to be somewhere between 175°F and 200°F.

Smoked Paprika, Coffee, and Chili Rub

YIELDS | 2-3 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 0 MINS

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This rub is smoky, sweet with just enough heat. It is fantastic as a dry rub for ribs chicken or mixed with mushrooms and Worcestershire for a smoky, vegetarian dish.

INGREDIENTS

• 1/2 cup dark brown sugar, packed
• 1/4 cup hot smoked paprika
• 1 tablespoon chili powder
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons ground coffee
• 1 tablespoon ground black pepper
• 2 tablespoons kosher salt
• 2 teaspoons cumin powder
• 2 teaspoons dry mustard

INSTRUCTIONS

1. Mix all ingredients together. Store leftovers in an airtight container.

NOTES

Happy Eating!

Smoked Tandoori Chicken

YIELDS | 6 SERVINGS

PREP TIME | 5 min plus marinating time

COOK TIME | 45 MINS

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Baked or smoked this dish is a winner. The Indian spice comes through beautifully in this easy to make version of Tandoori Chicken. Serve with cool cucumber-yogurt and warm naan for a complete meal.

INGREDIENTS

• 3 lbs Chicken Thighs. Skin removed, optional
• 1 Cup Greek Yogurt, Plain
• 2 Tbsp Garam Masala, Powder
• 2 Tbsp Tandoori Powder, or Vindaloo paste
• 2 Tbsp Garlic, Crushed
• 2 Tbsp Ghee or Butter, Melted
• 2 Limes
• 2 Drops Red Food Color, Optional

INSTRUCTIONS

1. Remove skin from chicken thighs (optional) and make 3 cuts or slices in the meat down to the bone.
2. In a large bowl, add the plain yogurt.
3. Add all the spices, garlic and food coloring, if using, to the yogurt and mix well.
4. Place the chicken thighs in the yogurt/spice mixture and massage the mixture into the meat.
5. Cover and refrigerate for 1-4 hours.

Baking or Smoking:
1. Once the chicken is finished marinating, set the oven or smoker to 375 degrees.
2. Place the chicken on a foil lined baking pan that has the melted ghee or butter on it, squirt some lime juice onto each piece of chicken and place in the oven or smoker.

Baking
1. Leave in oven for 45 minutes and then test it to see if it is done. Chicken should be 165 degrees.
2. When temperature reaches 165, remove from oven, squirt with more lime, a sprinkle of kosher salt, a bit of garam masala and let rest for 10 minutes.

Smoking (I use hickory wood chips)
1. Smoke chicken for 40 minutes. Reduce heat to 350 and smoke for 10-15 minutes more or until chicken reaches 165 degrees.
2. Remove from smoker, squirt with more lime, a sprinkle of kosher salt, a bit of garam masala and let rest for 10 minutes.

Serve with basmati rice and naan bread (Indian bread).

NOTES

Double Duty Recipe:
Use leftover chicken to make Tandoori Chicken Salad, see website for recipe.

Happy Eating!